Edible Foraged Flowers: Red Buds
by Rachel Tayse • April 25, 2011 • Local Food • 7 Comments
The magenta pink flowerlets of the Red Bud Cercis canadensis tree are popping out everywhere these days. You can find the trees in parks (like this specimen at Franklin Park conservatory), in naturalized areas, and maybe even your own yard.
Did you know that they are edible? The buds taste best just before the petals open and can be consumed with the flowers slightly open as in these pictures.
The bright pink buds can be picked and eaten out of hand, tossed into salad, or baked into eggs or pancakes. They are tender to the bite with a slightly sweet, slightly tangy flavor. While I have not tried this myself, I believe red buds would flavor and color vinegar beautifully.
Whenever you are foraging edibles, I recommend the following:
- ask for permission if there is an obvious owner to the tree
- in a park or natural space, leave enough behind for other foragers
- leave enough material for the tree to produce seeds and feed bees and other insects
- wash the edibles or inspect carefully as many creatures may have crawled on your food
Go forth and eat Red Buds!
Dang, I wish I’d known the flowers were edible a month ago! Here in the desert, the blossoms on our redbud tree are long gone. Hopefully I’ll remember next year!
And where I just was (Massachusetts) there were no trees in bloom at all yet! I do hope you’ll get a chance to try them next year.
Can you briefly describe how I might go about making the vinegar? I haven’t ever done flavored vinegars or oils of my own, but have long wanted to try it. My parents have a large beautiful red bud tree blooming right now in their front yard.
Have loved these trees for years, but never knew the blooms were edible – thanks for sharing!
I’m going to try adding some red buds to a bit of our cider vinegar. It’s as simple as just putting the two things together in a glass jar and allowing time to work its magic.
Here’s a tutorial from Real Simple TV: http://www.pbs.org/realsimple/episodes/21/121-x2.html
My parents had a honeysuckle bush growing up and man I loved that thing. They hated it but the flowers were so so good!
Pingback: Flowers That Stink Like Death and Taste Like Spring | Hounds In The Kitchen
Pingback: Spring Blossoms & Chevre Spread for your Easter Hors D’ouevres | Cookerati